NFPA Standards for Food Trucks: Rules, Regulations, and Systems

Fire safety is critical for food truck owners. The National Fire Protection Association (NFPA) provides over 300 standards, but only a handful directly impact mobile food operations. 

Know which standards apply to your truck — it can help you stay compliant, pass inspections, and avoid costly shutdowns or equipment damage.

For food truck operators, three NFPA standards matter most:

• NFPA 96: Kitchen ventilation and suppression systems (your hood system)
• NFPA 10: Portable fire extinguishers (what you keep accessible in your truck)
• NFPA 17A: Wet chemical extinguishing systems (the suppression system that protects your cooking equipment)

These standards translate directly into inspection requirements, insurance compliance, and daily operational safety.

Key NFPA Standards

Fire protection in a food truck isn't complicated—but it does require attention to specific details. NFPA standards give you clear guidelines on what systems you need, how to maintain them, and how often to inspect them.

Here’s an overview of the standards for mobile food operations.

NFPA 10: Portable Fire Extinguishers

NFPA 10 guides the selection and maintenance of hand-held fire extinguishers for immediate response to limited fires. In a food truck, this means keeping the right type of extinguisher accessible and ensuring it's inspection-ready at all times.

Different types of fire require different suppression: 

• Class A fires involve wood, textiles, or paper 
• Class B fires involve flammable liquids
• Class C fires are electrical
• Class K fires involve cooking oils and fats (the most common fire risk in food trucks)

Fire extinguishers should be visually inspected monthly for physical damage and charge levels. Check that the pressure gauge is in the green zone, the pin and tamper seal are intact, and there's no visible damage to the hose or nozzle. Your inspector will look for current inspection tags during health and fire safety inspections. 

Periodic hydrostatic testing is also required, depending on the extinguisher type. For Class K extinguishers, this typically means testing every five years. Keep records of all inspections and maintenance; inspectors may ask to see them.

NFPA 17A: Wet Chemical Extinguishing Systems

NFPA 17A specifically covers wet chemical suppression systems—the automatic fire suppression installed in your hood system above fryers, grills, and other cooking equipment. This is the system that deploys when temperatures get dangerously high, releasing a potassium-based agent that: 

• Cools the fire
• Creates a barrier between the fuel (cooking oil) and oxygen
• Prevents re-ignition

What NFPA 17A requires:

• Semiannual inspections (every six months) by a certified technician
• Professional servicing if the system has been activated or if any component shows wear
• Documentation of all inspections and maintenance

If your suppression system isn't up to code, inspectors can shut you down. Insurance may deny claims if maintenance records aren't current. And in a grease fire, a malfunctioning system means the fire spreads, potentially destroying your truck and putting people at risk.

Between professional inspections, visually check:

• Nozzles and caps for blockages or damage
• Fusible links (the heat-sensitive triggers) for grease buildup
• Pull station accessibility (make sure your manual activation isn't blocked)

NFPA 96: Ventilation Control and Fire Protection of Commercial Cooking Operations

NFPA 96 is the comprehensive standard governing kitchen ventilation systems—which, in a food truck, means your hood, ductwork, exhaust fan, and the suppression system integrated within it. This standard ensures that grease, smoke, and heat are properly removed from your cooking area, reducing fire risk and maintaining air quality.

What NFPA 96 requires:

• Proper hood design and installation (sized correctly for your cooking equipment and positioned at the right height)
• Access panels in ductwork for cleaning and inspection
• Regular hood and duct cleaning to prevent grease buildup (frequency depends on cooking volume—typically quarterly to semiannually for high-volume trucks)
• Grease filters that are cleaned or replaced regularly
• Fire suppression system integration with your cooking equipment (when you turn off the fuel or power, the suppression system should also shut down the exhaust fan)

Grease buildup in your ventilation system is one of the leading causes of food truck fires. If grease ignites in the ductwork, it can spread rapidly and be difficult to extinguish. Regular cleaning prevents this risk and keeps your truck in compliance during inspections.

Between professional cleanings:

• Wipe down hood surfaces daily
• Clean or replace grease filters weekly (or more often if you're cooking high-volume greasy foods)
• Check for grease drips or buildup around seams

How Inspectors Use NFPA Standards to Evaluate Food Trucks

When fire marshals, health inspectors, or event coordinators review your food truck, they're checking whether your setup meets NFPA guidelines. Here's what they're looking for:

Hood and Suppression System (NFPA 96 and 17A):

• Current inspection tags (are your semiannual suppression inspections up to date?)
• Clean hoods and filters (is grease buildup minimal?)
• Proper clearances (is your hood positioned correctly over cooking equipment?)
• Accessible manual pull station (can you quickly activate suppression if needed?)

Fire Extinguishers (NFPA 10):

• Proper mounting and accessibility (are extinguishers within reach and unobstructed?)
• Current inspection tags (monthly checks documented?)
• Correct extinguisher types (Class K near cooking, ABC for general use)
• Good condition (no visible damage, pressure in the green zone)

Fuel Storage and Ventilation (NFPA 96):

• Propane tank placement (stored outside the truck, away from heat sources)
• Ductwork integrity (no holes, proper sealing, access panels present)

Documentation:

• Maintenance records for suppression systems
• Cleaning logs for hood and ductwork
• Extinguisher inspection records

If any of these items are out of compliance, inspectors can issue citations or fines, require immediate corrections before you can operate, revoke permits for events or locations, or flag your truck for follow-up inspections.

Staying ahead of inspections means keeping your systems maintained and your records organized.

Fire Safety Confidence and Peace of Mind

While NFPA standards are comprehensive, they can feel complex, especially when you're managing frequently updated regulations. Each food truck has unique requirements, making professional guidance essential. If you’re looking for assistance in servicing your mobile kitchen, our experts at Brothers Fire & Security can help.